Description
A delightful and tangy homemade Meyer lemon curd that adds a burst of flavor to desserts and breakfast dishes.
Ingredients
Scale
- 4 Meyer lemons, juiced and zested
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1/4 teaspoon salt
Instructions
- In a medium saucepan, combine the lemon juice, lemon zest, and sugar over medium heat.
- Add the butter and stir until melted.
- In a separate bowl, whisk the eggs and salt together.
- Slowly pour the egg mixture into the lemon mixture, whisking constantly.
- Continue to cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Remove from heat and strain through a fine-mesh sieve into a clean jar.
- Let cool to room temperature, then refrigerate until set.
Notes
- Use fresh Meyer lemons for the best flavor.
- This curd can be stored in the refrigerator for up to two weeks.
- Great for spreading on toast, filling pastries, or as a topping for desserts.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 50mg